Irish Red Ale?
What is it? Where did it come from?
A very elusive and rare beer. It is rarely found in
commercial production these days and when it is, interpretations seem to vary
widely.
ORIGIN
History tends to point to a beer
called Smithwick's Draught as the
progenitor of this "style." This beer originally brewed in Ireland in the year
1710 in a town called Kilkenny. As we know, the brewers of 1710 did not have
all the modern inventions afforded to us as 21st century brewers but
what we do know is this: Smithwicks was brewed from Pale Ale malt,
roasted barley
and 20 per cent corn syrup, with English bittering hops, plus Fuggles and
Goldings for aroma. It had an originally gravity around 1.036. It had a creamy
head, a palate that was very soft at first but developed into sweetness, and a
hint of treacle toffee dryness in the finish. It seemed bigger than might be
expected from a gravity of 1.036. Partially accounting for these effects was
that in latter years was served via the Guinness style faucet that lends that
extra "creaminess." Smithwicks eventually fell out of favor in Ireland and is
now said to be out of production.
Also contributing the "Irish
Red" legend was The G.H. Lett Brewery of Enniscorthy, County Wexford, Ireland.
It was known throughout the years for its red ales. A member of the family,
George Killian Lett, a fifth generation brewer, closed the brewery in 1956. In
the 1980s, Lett licensed the Adolph Coors Co. to use the Killian name. Coors
began making George Killian's Irish Red, which is actually a lager. Mr. Lett
would roll over in his grave if he knew what Coors had done to this beer with
his name on it.
MODERN DAY
Styles and interpretations vary - let's look at some.....
First, Irish Red ale is NOT
a recognized AHA or BJCP style however it is recognized at the Great American
Beer Festival. These guidelines:
Irish-style red ales range from light red-amber-copper to
light brown in color. These ales have a medium hop bitterness and flavor. They
often don't have hop aroma. Irish-style red ales have low to medium candy-like
caramel sweetness and a medium body. The style may have low levels of
fruity-ester flavor and aroma. Diacetyl should be absent. Chill haze is
allowable at cold temperatures. Slight yeast haze is acceptable for
bottle-conditioned products.
Original Gravity (šPlato):
1.040-1.048 (10-12 šPlato)
Apparent Extract/Final Gravity (šPlato):
1.010-1.014 (2.5-3.5 šPlato)
Alcohol by Weight (Volume):
3.2-3.6% (4-4.5%)
Bitterness (IBU):
22-28
Color SRM (EBC):
11-18 (22-36 EBC)
Current brews of "Irish Red Ale"
From
a well-known homebrew supply corporation... Description: This
beer is categorized as a big Amber Ale, but is
so unique, it does not really fit within any category. Contains Aromatic malt
to provide malty flavor and aroma. Features dark Crystal malts, including
Special B, and a pinch of Roasted Barley for a deep red color and very
distinctive caramel flavor.
Moylens of Novato
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IRISH RED ALE:
Great Western Two Row Pale Malt, De
Wolf-Cosyns' Caravienne and Munich Malts are allied to provide the 1.070
beginning specific gravity, while Fuggle and Liberty hops balance this
sweetness. A classic rich and malty ale from Ireland. Unlike most
&qout;want-to-be" red ales, Moylan's red has a rich caramel character
balanced with a low hop profile. This is an extremely smooth ale. It is
simply a great drinking beer. After English ale yeast fermentation the
resulting alcohol content by volume is 6.5%
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Celtic Brew, Enfield England
Finian's Irish Red Ale 4.6% This pale chestnut brown ale has a deep
walnut aroma with notes of wheatfields. A brown sugar-dark caramel flavour
dominates, and there is just a touch of iron in the finish. The hop bitterness
is pleasingly pronounced, balancing the sweetness of this medium bodied ale
nicely
Goose Island Brewing:
Shamrock Red Ale.
Uses Clover honey in place of orginal
corn sugar. Lots of hop aroma from liberal use of Fuggles. No mention on
specialty grains or use of yeasts.
Brewing Irish Red Ale at home.....
What to do?
Suggested "formula"
Original Gravity - 1.045 to 1.060
Malts: English 2-row 85% (base
malt), Crystal 60 5% (body, color, sweetness), Special B (color, flavor
uniqueness) 3%, Munich 5% (body, maltiness), Roasted Barley 2% (red
color)
IBUs - 35 to 40. European varieties -
Sterling, East Kent Goldings, Fuggles, Challenger, Santiam, Magnum? Sometimes
hop aroma is present, sometimes not.
Yeast: Irish Ale yeast, English
Ale Yeast, Dry English Ale Yeast, European Ale Yeast
Jamey's recipe
1.054 OG
1.010 FG
English 2-Row 88%, Munich 4.9%,
Crystal 40 2.5%, Special Roast 2.5%, Roasted Barley 2%
3 ounces EK Goldings 60 minutes
1/2 ounce magnum 60 minutes
1 ounce EK Goldings 30 minutes
1/2 ounce magnum 15 minutes
Irish Ale Yeast 62 degrees for 15 days.
Sampling to include:
Murphy's Irish Red
Killian's Red
Moylan's Irish Red
Jamey's Irish Red